UNIVERSITY  OF  CALIFORNIA  PUBLICATIONS 

COLLEGE  OF  AGRICULTURE 

AGRICULTURAL  EXPERIMENT  STATION 

BERKELEY,  CALIFORNIA 


THE  CAROB  IN  CALIFORNIA 


BY 

I.  J.  CONDIT 


NUTRITIVE  VALUE  OF  THE 
CAROB  BEAN 


BY 
M.  E.  JAFFA  AND  F.  W.  ALBRO 


BULLETIN  No.    309 

June,  1919 


UNIVERSITY  OF  CALIFORNIA  PRESS 

BERKELEY 

1919 


Benjamin  Ide  Wheeler,  President  of  the  University. 

EXPEEIMENT  STATION  STAFF 

HEADS    OF   DIVISIONS 

Thomas  Forsyth  Hunt,  Director. 
Edward  J.  Wickson,  Horticulture  (Emeritus). 

Herbert  J.  Webber,  Director  Citrus  Experiment  Station;  Plant  Breeding. 
Hubert  E.  Van  Norman,  Vice-Director;  Dairy  Management. 
William  A.  Setchell,  Botany. 
Myer  E.  Jaffa,  Nutrition. 
Charles  W.  Woodworth,  Entomology. 
Ealph  E.  Smith,  Plant  Pathology. 
J.  Eliot  Coit,  Citriculture. 
John  W.  Gilmore,  Agronomy. 
Charles  F.  Shaw,  Soil  Technology. 

John  W.  Gregg,  Landscape  Gardening  and  Floriculture. 
Frederic  T.  Bioletti,  Viticulture  and  Enology. 
Warren  T.  Clarke,  Agricultural  Extension. 
John  S.  Burd,  Agricultural  Chemistry. 
Charles  B.  Lipman,  Soil  Chemistry  and  Bacteriology. 
Clarence  M.  Haring,  Veterinary  Science  and  Bacteriology. 
Ernest  B.  Babcock,  Genetics. 
Gordon  H.  True,  Animal  Husbandry. 
James  T.  Barrett,  Plant  Pathology. 
Fritz  W.  Woll,  Animal  Nutrition. 
Walter  Mulford,  Forestry. 
W.  P.  Kelley,  Agricultural  Chemistry. 
H.  J.  Quayle,  Entomology. 
J.  B.  Davidson,  Agricultural  Engineering. 
Elwood  Mead,  Eural  Institutions. 
H.  ^.  Eeed,  Plant  Physiology. 
James  C.  Whitten,  Pomology. 
fFRANK  Adams,  Irrigation  Investigations. 
C.  L.  Eoadhouse,  Dairy  Industry. 
Frederick  L.  Griffin,  Agricultural  Education. 
John  E.  Dougherty,  Poultry  Husbandry. 
S.  S.  Eogers,  Olericulture. 
E.  S.  Vaile,  Orchard  Management. 
J.  G.  Moodey,  Assistant  to  the  Director. 
Mrs.  D.  L.  Bunnell,  Librarian. 

DIVISION  OF  CITEICULTUEE 

J.  Eliot  Coit  I.  J.  Condit 

E.  W.  Hodgson 

DIVISION  OF  NUTEITION 

M.  E.  Jaffa  JH.  A.  Mattill 

Mrs.  H.  I.  Mattill  Harold  Goss 


t  In  military  service. 

t  In  co-operation  with  office  of  Public  Eoads  and  Eural  Engineering,  U.   S. 
Department  of  Agriculture. 


THE  CAROB  IN  CALIFORNIA 

By  I.  J.  CONDIT 


The  carob,  commonly  known  as  St.  John's  bread,  is  native  to  the 
eastern  shores  of  the  Mediterranean  Sea.  From  there  it  was  taken 
by  the  Greeks  into  Greece  and  Italy,  and  later  by  the  Arabs  into 
northern  Africa  and  Spain.  The  Spaniards  took  it  to  Mexico  and  to 
South  America  and  the  English  to  South  Africa,  Australia,  and  India. 
Although  carob  trees  are  grown  along  the  whole  Mediterranean  coast, 
the  great  carob-producing  regions  of  the  Old  World  are  Sicily,  Cyprus, 
Malta,  the  southern  half  of  Sardinia,  and  the  Adriatic  coast  of 
southern  Italy. 

Probably  the  first  introduction  of  the  carob  into  the  United  States 
on  any  large  scale  was  made  from  Spain  in  1854  and  from  Palestine 
in  1859  by  the  United  States  Patent  Office.  According  to  the  Report 
of  the  Patent  Office  for  1860,  about  8000  plants  were  ready  for  dis- 
tribution at  that  time.  These  were  sent  mostly  to  the  middle  and 
southern  states,  but  some  may  have  reached  California. 

About  1878  the  California  Agricultural  Experiment  Station  propa- 
gated the  plant  and  distributed  seedlings  during  the  next  few  years. 
According  to  Klee  (1887),  carob  seeds  were  planted  at  Los  Gatos  in 
1873  and  a  few  of  the  seedlings  bore  fruit  in  1885.  One  tree  at  the 
Shinn  Nursery,  at  Niles,  raised  from  seed  sown  on  the  spot  in  March, 
1874,  produced  a  few  pods  in  1884,  only  one  tree  out  of  several  being 
a  female  tree.  An  excellent  account  of  the  history,  methods  of 
propagation,  and  uses  of  the  carob  is  found  in  the  report  of  the 
California  Agricultural  Experiment  Station  for  1884.  The  horticul- 
turist reported  in  1890  that  "no  tree  distributed  by  the  stations  is 
more  likely  to  make  a  popular  shade  and  ornamental  tree  for  dry, 
rocky  situations."  He  further  stated  in  1895  that  the  carob  is  "fairly 
well  adapted  to  resist  alkali  and  its  thick,  firm  leaves  have  but  few 
equals  in  point  of  enduring  the  hot  sun."  At  the  Chico  Forestry 
Substation  a  group  of  ten  carob  trees  receiving  no  irrigation  at  any 
time,  had  lived  through  several  winters,  but  nine  out  of  the  ten  were 
killed  in  the  spring  of  1896. 

In  1895  Dr.  Franceschi  of  Santa  Barbara  stated  that  the  carob  had 
been  much  planted  of  late  years  and  that  there  were  several  bearing 
trees  in  the  neighborhood  of  Santa  Barbara. 


432  UNIVERSITY    OF    CALIFORNIA EXPERIMENT    STATION 

Cuttings  and  bud-sticks  of  the  leading  varieties  of  carob  of  the 
Old  World  have  been  imported  by  the  Department  of  Agriculture 
since  1901  and  distributed  for  trial.  At  the  State  Fruit  Growers' 
Convention  held  at  Fresno  in  1912,  Dr.  Aaronsohn  of  Palestine  called 
especial  attention  to  the  economic  importance  of  the  carob  in  other 
countries,  stating  that  if  we  could  observe  what  the  people  of  his 
country  do  with  the  carob  tree  we  would  long  ago  have  utilized  this 
plant  in  California.  C.  W.  Beers*  until  recently  Horticultural  Com- 
missioner of  Santa  Barbara  County,  has  done  much  during  the  past 
few  years  to  arouse  interest  in  the  carob  and  has  distributed  thousands 
of  seeds  to  prospective  planters.  With  his  cooperation,  the  value  of 
carob  pods  for  calf  feed  was  tested  at  the  University  Farm,  Davis, 
the  results  having  been  published  in  Bulletin  271  of  this  station. 

BOTANY 

The  carob  belongs  to  the  legume  family  and  is  the  only  species 
of  the  genus,  Ceratcmia  (from  the  Greek  keronia,  horn,  in  reference 
to  the  form  of  the  pod).  The  specific  name  is  siliqwa,  meaning  pod. 
The  carob  tree  is  a  handsome  evergreen,  40  to  50  feet  high,  with  large 
compound  leaves,  each  bearing  from  one  to  six  pairs  of  thick,  leathery 
leaflets.  The  leaflets  are  sometimes  alternate,  although  usually  oppo- 
site with  or  without  an  odd  leaflet  at  the  tip. 

The  reddish  or  yellowish  flowers  are  borne  in  lateral  racemes,  1% 
to  4  inches  long,  proceeding  from  the  larger  and  older  branches  year 
after  year,  and  forming  eventually  warty  excrescences  in  the  bark. 
The  flowers  appear  from  October  to  December  although  the  blooming 
season  may  extend  much  later. 

The  majority  of  carob  trees  are  dioecious,  that  is,  have  staminate 
or  male  flowers  on  one  tree  and  pistillate  or  female  flowers  on  a 
different  tree.  Occasionally  trees  are  found  which  produce  some 
perfect  flowers  in  a  cluster.  In  the  staminate  flowers  the  calyx-tube 
is  disk-bearing,  the  segments  of  the  disk  being  five  in  number  and 
short.  There  are  normally  five  stamens  although  six  and  seven  are 
not  uncommon.  In  the  pistillate  flowers  the  short,  curved  pistil  pro- 
ceeds from  the  center  of  the  disk,  the  tip  being  enlarged  and  somewhat 
lobed.  The  perfect  flowers  have  both  pistil  and  stamens  on  the  same 
disk. 

The  pistillate  flowers  after  pollination  develop  into  compressed, 
indehiscent  pods,  4  to  10  inches  long;  these  are  thick  and  tough  and 

*  The  writer  wishes  to  express  his  appreciation  of  the  cooperation  of  Mr.  Beers 
in  collecting  data  for  this  bulletin,  and  especially  for  notes  concerning  propagation. 


THE    CAROB   IN    CALIFORNIA 


433 


Fig.  1. — Pistillate  racemes,  pod,  and  typical  leaf  of  the  carob.  The  carob  tree 
is  a  handsome  evergreen  with  glossy,  green,  pinnate  leaves.  It  is  of  ornamental 
value  and  is  sometimes  planted  as  a  street  tree  in  California.  The  pods  are  from 
four  to  twelve  inches  long,  reddish  brown  in  color,  and  contain  a  sweet  pulp  in 
which  the  hard,  flattened  seeds  are  imbedded.  They  form  an  important  source 
of  food,  both  for  man  and  beast  in  the  countries  around  the  Mediterranean  Sea. 


434 


UNIVERSITY    OF    CALIFORNIA EXPERIMENT    STATION 


filled  with  a  sweet  pulpy  substance  in  which  the  flat,  bony  seeds  are 
embedded.  Before  maturity  the  pods  are  astringent,  due  to  the 
presence  of  tannin.  The  usual  season  for  ripe  pods  is  September 
and  October,  the  pods  remaining  onvthe  tree  for  weeks  later  if  not 
gathered. 


Fig. 


— Staminate  racemes  of  the  carob.  The  carob  tree  is  most  commonly 
dioecious.  In  order  to  insure  a  crop  of  pods,  growers  in  some  of  the  European 
countries  make  a  practice  of  grafting  a  staminate  shoot  in  each  pistillate  tree. 
The  individual  flowers  are  discoid  and  bear  normally  five  stamens,  although  the 
number   varies  considerably. 


CLIMATIC  AND   SOIL  REQUIREMENTS 

The  successful  growth  of  old  carob  trees  in  various  parts  of  the 
state  from  Imperial  and  San  Diego  counties  in  the  south  to  Napa  and 
Butte  counties  in  the  north  is  good  evidence  of  their  ability  to  thrive 
here.  Many  of  the  plants  distributed  by  this  station  succumbed  to 
the  frosts  of  1888  at  Duarte,  Healdsburg,  and  Marysville,  and  later 
experience  has  shown  that  the  trees  when  young  are  no  hardier  than 
orange  trees.  When  once  established,  however,  the  carob  is  more 
frost-resistant  than  the  orange.*    It  is  reported  to  have  been  uninjured 


*  Tlie  seedling  carob  trees  along  the  highway  west  of  Pomona  showed  consider- 
able variation  in  frost  resistance  during  the  winter  of  1918-19,  some  being  killed 
entirely,  others  being  uninjured. 


'THtf  CAROB  itf   CALIFOKtflA  435 

at  18°  F.  at  Santa  Barbara.  At  Chico  several  varieties  have  survived 
temperatures  of  18°  to  22°  F.,  while  others  have  succumbed. 

The  carob  tree  is  comparable  to  the  loquat  which  blossoms  and 
sets  its  fruit  in  midwinter.  While  mature  specimens  of  either  species 
may  pass  through  the  winter  without  a  leaf  or  twig  being  injured,  the 
annual  production  of  fruit  in  any  but  the  more  protected  localities 
is  uncertain.  Even  if  the  blossoms  escape  injury  from  cold  and  rain, 
the  developing  fruit  is  liable  to  be  killed  by  frost  later  on.  For  this 
reason  the  successful  production  of  carob  pods  in  the  interior  valleys 
is  practically  limited  to  the  citrus  belts  along  the  foothills.  The  carob 
tree  thrives  in  regions  of  intense  heat,  such  as  the  Imperial  and 
Coachella  valleys  where  the  winters  are  mild. 

In  southern  Europe  the  carob  is  reported  to  thrive  best  in  the 
vicinity  of  the  sea.  In  California,  however,  it  has  been  observed  that 
trees  near  the  coast  do  not  fruit  heavily,  possibly  due  to  the  humidity 
factor.  Although  it  is  not,  properly  speaking,  a  native  of  arid  regions, 
it  is  remarkably  thrifty  and  productive  in  semi-arid  countries  such 
as  Palestine.  A  well-drained  soil  is  best  suited  to  its  development, 
but  it  has  been  found  that  young  trees  were  not  seriously  affected  by 
considerable  soil  moisture.  While  experience  has  shown  that  the  carob 
will  grow  with  less  water  than  probably  any  common  fruit  tree,  the 
olive  not  excepted,  for  best  results  it  should  be  given  a  well-drained, 
moderately  rich  soil  where  some  irrigation  water  may  be  provided. 

PROPAGATION 

Carob  trees  may  be  grown  from  cuttings,  but  as  bottom  heat  and 
careful  treatment  are  necessary,  this  method  is  seldom  used. 

Seedlings. — The  most  successful  propagators  remove  the  seeds  from 
the  pods,  mix  them  with  coarse  sand  and  keep  them  moist  in  a  glass 
house,  or  enclose  them  between  layers  of  sterilized  sacking  or  burlap. 

The  seeds  which  swell  and  show  signs  of  growth  are  removed  and 
planted  in  a  propagating  bed,  composed  of  clay  rolled  and  packed 
hard,  upon  which  the  seeds  are  placed  and  then  covered  lightly  with 
sand  and  good  soil  to  a  depth  of  half  an  inch. 

When  the  seedlings  show  two  sets  of  leaves  they  are  transferred 
to  2!/2-inch  pots  containing  clay  soil,  the  transplants  being  allowed 
to  stand  twenty-four  hours  without  water,  after  which  they  are, 
watered  freely  and  kept  in  good  thrifty  growth.  When  about  5  or  6 
inches  in  height  they  are  transferred  to  1-gallon  tins  or  to  boxes 
6X^X8  inches  with  a  good  potting  soil.  When  the  plants  are  from 
3  to  5  feet  in  height  they  are  ready  for  the  orchard.    By  this  method 


436 


UNIVERSITY    OF    CALIFORNIA EXPERIMENT    STATION 


a  uniform  growth  is  secured.     It  has  been  found  that  some  seeds 
remain  in  the  coarse  sand  for  a  year  or  more  before  starting. 

The  experiments  of  Dr.  H.  B.  Frost,  at  the  Citrus  Experiment 
Station,  Riverside,  indicate  that  seed  planted  very  quickly  after 
maturing,  and  before  the  pod  has  become  dry  and  hard,  germinated 
quickly,  grew  thriftily,  and  the  seedlings  showed  no  evidence  of 
damping  off. 


Fig.  3. — The  propagation  of  the  carob  tree  by  budding  is  not  an  easy  matter. 
Some  budders,  however,  have  had  good  success  by  placing  spring  buds  in  two-year- 
old  seedlings  grown  in  boxes.    The  buds  grow  rapidly  when  once  started. 


Seedlings  planted  in  nursery  rows  develop  a  tap  root  three  or  four 
times  as  long  as  the  top.  The  deep  tap  root  makes  transplanting 
difficult  although  the  root  may  be  shortened  and  lateral  roots 
encouraged  by  running  a  cutter  at  the  proper  depth  under  the  plants 
in  the  row.  The  plants  in  boxes  may  be  budded  or  grafted  success- 
fully although  the  roots  should  not  be  allowed  to  become  ''pot- 
bound.'  Good  success  has  been  attained  by  planting  the  young 
seedlings  in  the  field  from  paper  pots,  and  budding  them  the  second 
year  when  the  stalk  is  about  the  size  of  a  lead  pencil.  By  this  method 
the  tap  root  is  very  little  disturbed. 

Seedlings  of  the  carob,  like  those  of  most  fruit  trees,  are  unsatis- 
factory on  account  of  their  variability  both  in  habits  of  growth  and 


THE   CAROB   IN   CALIFORNIA 


437 


in  production.  Since  the  trees  are  mostly  dioecious,  a  large  percentage 
of  the  seedlings  will  prove  to  be  unfruitful  males.  Furthermore,  seed- 
lings are  very  slow  coming  into  bearing  and  often  the  sex  cannot  be 
ascertained  for  several  years.  Budding  or  grafting,  therefore,  to  a 
known  good  variety  is  advisable. 


Fig.  4. — Individual  flowers  of  the  carob.  No.  1,  staminate  flowers  from  a  tree 
at  Santa  Barbara ;  No.  2,  pistillate  flowers  from  a  different  tree  at  Santa  Barbara ; 
No.  3,  perfect  flowers  from  a  tree  on  the  University  Campus,  Berkeley. 


PLANTING 

Since  the  long  tap  root  of  the  seedlings  makes  it  difficult  to  trans- 
plant carob  trees  successfully  from  the  nursery  row,  the  plants  are 
commonly  grown  in  pots  or  boxes  from  which  they  are  moved  into 
their  permanent  location.  The  carob  is  an  excellent  street  and  road- 
side tree  as  the  foliage  keeps  bright  and  clean,  the  twigs  seldom  harbor 
injurious  scale  insects,  and  the  trees  thrive  with  a  minimum  of  care 
and  attention. 

Since  the  carob  bears  the  male  and  female  flowers  on  different 
trees,  it  is  necessary  to  have  a  few  male  trees  in  proximity  to  the 


438 


UNIVERSITY    OF    CALIFORNIA EXPERIMENT    STATION 


fruiting  trees  to  provide  for  pollination  which  is  effected  both  by  wind 
and  insects.  A  common  practice  in  Europe  is  to  bud  or  graft  a 
staminate  branch  in  each  pistillate  tree,  thus  insuring  an  abundance 
of  pollen.  In  some  cases  a  secondary  male  trunk  or  sprout  is  trained 
up  into  the  center  of  the  tree.  The  necessity  of  insuring  sufficient 
pollen  cannot  be  too  strongly  emphasized  and  it  will  probably  be 
found  well  worth  while  to  propagate  desirable  male  trees  for  inter- 


Fig.  5. — Perfect  flowers  of  the  carob.  The  flowers  of  the  carob  tree  are  in 
racemes  borne  in  profusion  on  the  older  branches.  The  outgrowth  of  the  racemes 
from  the  same  places  on  the  branch  year  after  year  results  in  Avartlike  excrescences 
which  are  especially  conspicuous  when  the  tree  is  not  in  bloom.  The  racemes 
shown  in  photograph  bear  both  staminate  and  perfect  flowers. 


planting  with  the  female  trees.  Some  carob  trees  growing  in  southern 
California  seem  to  be  self-pollinating,  the  flowers  being  perfect.  The 
most  productive  ones  are  being  propagated  and  such  trees  should  not 
require  other  male  plants  for  the  production  of  pollen. 

Considerable  success  has  been  attained  in  Italy  and  other  European 
countries  by  planting  the  carob  on  barren,  unproductive  hillsides. 
While  it  may  be  true  that  some  otherwise  unprofitable  hillsides  in 
California  can  be  utilized  by  planting  carob  trees,  we  believe  the  value 
of  the  tree  and  its  crop  will  justify  the  use  of  better  land  where  it  is 
available.    Pasture  or  grain  lands  in  the  hills,  or  in  the  valleys  where 


THE   CAROB   IN   CALIFORNIA  439 

there  is  not  too  much  frost,  can  be  made  to  produce  an  abundant 
forage  of  carob  pods  if  the  trees  are  given  good  care  and  attention 
during  the  first  few  years.  Even  alkali  lands  may  be  utilized,  although 
in  the  interior  valleys  such  situations  are  almost  always  frosty. 

On  hillsides  the  trees  can  best  be  set  in  terraces  constructed  on 
the  contour.  In  good  soil  the  trees  grow  to  a  large  size  and  should  be 
planted  from  35  to  40  feet  apart.  Those  who  plant  carob  trees  on  wild 
unproductive  lands  must  be  prepared  to  fight  gophers,  which  are 
fond  of  the  roots,  and  squirrels,  which  will  destroy  the  foliage  and 
pods. 

YIELD 

As  already  stated  seedling  trees  are  slow  coming  into  bearing. 
Buds  placed  in  thrifty  seedling  trees  should  begin  to  produce  three 
years  after  budding,  although  it  will  be  six  years  before  good  crops 
may  be  expected.  Various  statements  are  made  as  to  the  productivity 
of  the  trees  in  other  countries.  According  to  Dr.  Aaronsohn,  a  tree 
25  to  30  years  old  yields  about  450  to  550  pounds  of  pods  annually. 
Wild  stocks,  15  or  18  years  after  grafting,  have  yielded  900  to  1100 
pounds  in  good  years,  although  a  good  average  is  450  pounds  to  the 
tree.  Yields  in  the  countries  of  southern  Europe  are  variously 
reported  from  a  few  pounds  up  to  3000  pounds  per  tree. 

In  southern  California  bearing  carob  trees  are  frequent  but 
accurate  figures  on  the  amount  of  pods  produced  are  difficult  to  obtain. 
The  following  list,  however,  gives  yields  of  some  of  the  seedling  trees : 


Location 
Anaheim 

No.  of  trees 
1 

Age  of  tree, 
years 

20  to  25 

Yield  per  tree 
pounds 

400 

Anaheim 

5 

19 

20-  90 

Santa  Fe  Springs 

2 

18 

100-400 

Hollywood 
Pasadena 

1 

2 

18 
16  to  18 

150-400 
150-300 

Eialto 

1 

15 

200-400 

Los  Angeles 

1 

30 

200 

Several  of  the  trees  listed  above  are  neglected,  crowded  in  among  other 
shrubs,  or  heavily  pruned.  Some  trees  have  produced  eight  or  ten 
grain  sacks  each  in  a  season,  a  sackful  of  pods  weighing  from  45  to 
50  pounds. 


VARIETIES 


As  already  stated,  most  of  the  leading  varieties  of  carobs  of 
southern  Europe  have  been  introduced  for  trial.  Some  of  these  are 
valuable  for  stock  food  but  many  are  used  for  human  consumption. 


440 


UNIVERSITY    OF    CALIFORNIA EXPERIMENT    STATION 


S.  P.  I.  No.  7132*  is  described  as  being  a  poor  yielder  but  the  fruits 
are  so  full  of  sugar  that  drops  of  syrup  run  out  when  the  pods  are 
broken.  No.  7461  is  said  to  be  one  of  the  sweetest  varieties  known, 
being  planted  in  Spain  for  table  use  especially,  as  it  is  too  valuable 
for  horse  food. 

Among  the  numerous  seedling  trees  which  have  already  fruited 
in  California,  some  have  been  selected  as  superior  in  fruiting  qualities, 
size  and  shape  of  pod,  and  especially  in  the  sugar  content.    Nursery- 


Fig.  6. — Seedling  carobs  are  often  grown  in  heavy  paper  pots  until  they  are 
ready  for  setting  in  the  nursery  row  or  in  the  field.  Seedlings  may  be  set  in  the 
field  in  orchard  form  and  budded  to  desirable  varieties  two  or  three  years  later. 


men  and  intending  planters  are  selecting  desirable  mother  trees  from 
which  to  propagate,  and  a  few  varieties  have  been  named.  Whether 
the  California  seedlings  are  as  good  as  the  varieties  selected  in  other 
countries  remains  to  be  determined  later  when  trees  of  the  latter  come 
into  bearing. 


*  Referring  to  the  numbers  of  the  Division  of  Foreign  Seed  and  Plant  Intro- 
duction, Washington,  D.  C. 


NUTRITIVE  VALUE  OF  THE  CAROB  BEAN 

By  M.  E.  JAFFA  and  F.  W.  ALBEO 


The  Division  of  Nutrition  has  completed  the  analyses  of  a  number 
of  samples  of  carob  beans,  the  results  of  which  are  presented  herewith. 

COMPOSITION   OF  CAROB    BEAN 

The  carob  bean  consists  of  the  pod  and  the  seed,  as  indicated  in 
Table  I  showing  the  results  of  the  physical  analyses  of  samples  sub- 
mitted. The  dry  beans  vary  in  weight  from  6.7  to  23.7  grams.  The 
seed  also  varies  greatly,  as  is  shown  by  the  figures  0.2,  2.7  and  1.2 
grams  for  the  minimum,  maximum  and  average,  respectively.  The 
seed,  on  the  average,  represents  11  per  cent  of  the  entire  weight  of 
the  bean,  and  the  pods  89  per  cent,  the  maximum  and  minimum  figures 
respectively  being  98  and  2. 

The  percentage  composition  of  the  whole  bean,  pods  and  seeds,  is 
shown  in  Table  II.  This  table  is  divided  into  three  parts,  showing 
the  analysis  of  pods  and  seeds ;  of  pods  only,  and  of  the  seeds.  Five 
separate  analyses  were  made  of  the  seed,  the  results  indicated  in 
part  3,  the  analyses  of  the  corresponding  pods  being  given  in  part  2. 
The  composition  of  the  pods  and  seeds,  as  detailed  in  part  1,  was 
calculated  from  the  analyses  of  the  seeds  and  pods  with  the  aid  of  the 
data  in  Table  I. 

The  seeds  are  very  hard  and  tough  and  unless  crushed  and  broken 
could  not,  therefore,  be  utilized  by  the  animals.  The  pod,  however, 
is  different,  and  the  analysis,  therefore,  of  the  pod  alone  would  more 
nearly  represent  the  actual  feeding  value  than  does  the  analysis  of 
the  entire  bean,  that  is,  the  pods  and  the  seeds. 

Furthermore,  the  percentage  of  the  seeds  in  several  varieties  is 
extremely  low,  and  in  two  instances  (Nos.  2493,  2494),  the  lower 
percentage  of  seed  is  accompanied  by  the  highest  percentages  of  sugar. 

The  percentage  of  protein  in  the  seeds  ranges  from  19.7  as  a 
maximum  to  14.4  as  a  minimum,  with  an  average  of  16.5.  If  the  seeds 
were  readily  broken  this  protein  would  be  of  considerable  value,  but 
when  the  pods  are  not  treated  or  so  treated  that  the  seed  is  not  crushed, 
little,  if  any,  of  this  protein  would  be  made  available.     It  would 


442  UNIVERSITY    OF    CALIFORNIA EXPERIMENT    STATION 

appear,  however,  that  the  bean  showing  the  highest  percentage  of 
protein  in  the  seed  corresponded  to  a  pod  comparatively  low  in  sugar. 
On  the  other  hand,  it  will  be  noticed  that  No.  2198  showing  the  highest 
percentage  of  protein  in  the  seed,  shows  also  next  to  the  highest 
percentage  of  seed  in  the  bean,  namely,  17  per  cent,  so  that  the 
advisability  of  processing  the  pod  so  as  to  crush  the  seed  is  well 
indicated.  Experimental  data,  however,  are  not  at  hand  to  show 
the  availability  of  the  nitrogen  in  the  seed. 

The  average  percentage  of  ash,  3.18,  is  only  about  three-fourths 
of  the  corresponding  figure  for  the  ash  of  ordinary  beans  (seeds), 
while  the  percentage  of  ether  extract,  2.5,  is  about  the  same  as  that 
noted  for  California  beans. 

The  crude  fiber  percentage  averages  7.5,  which  is  considerably 
higher  than  that  indicated  for  the  average  bean.  This  relatively 
high  percentage  of  crude  fiber  is  due  to  a  large  proportion  of  hard 
"shell"  covering  the  kernel. 

The  nitrogen-free  extract  constitutes  more  than  50  per  cent  of  the 
total  weight  of  the  seed,  the  average  being  58.61  per  cent.  There  is 
no  starch  in  the  seed  and  very  little  sugar,  the  latter,  including  the 
gums,  amounting  to  less  than  6  per  cent,  according  to  investigations 
carried  on  by  the  Connecticut  Agricultural  Experiment  Station. 
Fifty  per  cent  of  the  total  weights  of  the  seed,  therefore,  consists  of 
carbohydrate  matter,  other  than  starch,  sugars,  and  gums.  Such 
compounds,  while  having  a  feeding  value,  do  not  possess  the  high 
nutritive  value  of  sugar  or  starch.  It  would,  therefore,  appear  that 
the  availability  of  the  nitrogen-free  extract  in  the  case  of  the  carob 
seed  is  much  lower  than  that  in  food  materials  containing  a  large 
amount  of  starch. 

In  varieties  of  the  carob  bean  where  the  seed  constitutes  but  2  per 
cent  of  the  pod,  the  amount  of  available  nutriment  furnished  by  the 
seed  would  probably  not  amount  to  more  than  1  per  cent  of  the  total 
weight  of  carob  bean  fed.  It  is  not  necessary  to  be  so  careful  with 
such  varieties  in  crushing  the  seed  as  it  is  where  the  percentage  of 
seed  amounts  to  18  per  cent  of  the  total  weight,  as  indicated  in 
No.  2367,  a  variety  grown  by  Mr.  Beers,  Santa  Barbara. 

The  water  content  of  the  samples  analyzed  varies  greatly,  from 
a  minimum  of  3.7  to  a  maximum  of  24.7,  this  difference  being 
accounted  for  by  the  condition  of  the  samples,  some  being  submitted 
to  the  laboratory  in  a  much  drier  condition  than  others. 

The  average  ash  content  of  the  pods,  2.7  per  cent,  is  not  high,  and 
does  not  differ  materially  from  that  of  the  grains  and  seeds,  but  rates 
much  lower  than  do  the  pods  of  ordinary  beans,  which  average  7.4 


NUTRITIVE   VALUE    OF    THE    CAROB    BEAN  443 

per  cent  ash.  The  carob  pod  rates  low  in  protein,  as  evidenced  by 
the  figures,  2.02  per  cent,  for  the  minimum,  7.18  for  the  maximum, 
with  an  average  of  4.5  for  sixteen  varieties.  This  figure  corresponds 
quite  closely  to  the  average,  4.3  per  cent,  for  protein  content  of  a 
number  of  samples  of  California  bean  pods. 

The  amount  of  ether  extract  or  fat  varies  greatly  in  the  carob 
pods,  the  minimum  percentage  .22  is  reported  by  the  Connecticut 
Agricultural  Experiment  Station.  The  minimum  for  California 
varieties  examined  is  .71,  while  the  maximum  is  4.02.  These  two 
minima,  and  also  the  low  percentage,  0.80,  found  in  No.  2974,  bring 
down  the  average  to  2.4,  which  compares  very  favorably  with  the  fat 
content  of  ordinary  bean  seeds  but  is  twice  that  noted  for  the  common 
bean  pod. 

The  carob  pod  owes  its  popularity  and  feeding  value  mainly  to 
its  content  of  sugar,  which  is  present  in  both  varying  amounts  and 
kinds.  There  are  two  sugars  found  in  the  carob  pod,  "invert''  or 
reducing  sugar,  and  "sucrose"  or  can  sugar.  There  does  not 
appear  from  the  data  reported  any  rule  concerning  the  proportions 
of  these  two  sugars  present.  In  some  instances,  as  in  No.  2201, 
we  find  20.5  per  cent  of  reducing  sugars  and  only  7  per  cent  of 
cane  sugar,  while  in  the  number  preceding,  No.  2200,  the  quantities 
are  practically  reversed,  being  6.88  for  reducing  sugars  and  21.7  for 
sucrose.  These  two  samples,  perhaps,  represent  the  extremes.  In 
the  majority  of  samples  examined  cane  sugar  predominates,  with  a 
maximum  of  43.6  per  cent.  The  amount  of  reducing  sugar  for  this 
variety  is  8.4;  in  other  words,  there  is  present  a  total  of  52  per  cent 
sugar.  Of  the  seventeen  samples  analyzed  six  show  40  per  cent  and 
upwards  of  sugar,  five  30  per  cent  and  upwards ;  in  other  words,  ten 
samples  of  the  seventeen  tested  indicate  over  one-third  of  the  total 
weight  as  available  sugar.  Three  samples,  Nos.  2201,  2371,  and  2372, 
show  a  low  percentage  of  sugar,  the  figures  being  7.0,  8.9,  and  7.5 
respectively.  These  materially  lower  the  average,  which  is  for  the 
seventeen  varieties  23.2  per  cent. 

It  will  be  seen  from  an  inspection  of  the  table  that  there  are 
other  carbohydrate  compounds  than  sugar  in  the  carob.  The  amount 
of  such  compounds  varies  from  about  25  per  cent  as  a  minimum  to 
upwards  of  48  per  cent  as  a  maximum,  averaging  36.3  per  cent.  The 
exact  nature  of  these  compounds  is  not  known  as  no  investigations 
have  been  carried  on  in  this  connection.  Starch  is  present  in  the 
pods  to  the  extent  of  about  1  per  cent  only,  as  indicated  by  the 
Connecticut  investigation.  Qualitative  tests  made  on  several  samples 
in  this  laboratory  apparently  confirm  the  eastern  finding. 


444 


UNIVERSITY    OF    CALIFORNIA EXPERIMENT    STATION 


Fig.  7. — 2198,  carob  bean  from  a  perfect-flowered  tree,  Santa  Barbara.  An 
abundant  bearer.  Five-eighths  natural  size.  2199,  carob  bean  from  a  very 
fruitful  tree,  Montecito.  Five-eighths  natural  size.  2200,  carob  bean  from 
Montecito.     Five-eighths  natural  size. 


NUTRITIVE    VALUE    OF    THE    CAROB    BEAN  445 

The  crude-fiber  content,  like  that  of  other  ingredients  noted,  is 
not  constant  for  the  different  varieties  even  when  reduced  to  a  water- 
free  basis.  This  is  well  indicated  by  the  figures  for  the  minimum, 
maximum,  and  average,  which  are  3.1,  15.3,  and  8.8  per  cent,  respec- 
tively. As  far  as  feeding  purposes  are  concerned,  that  containing 
the  least  amount  of  crude  fiber  should  be  the  most  valuable,  provided 
that  the  sugar  content  is  also  high.  From  the  table  it  is  seen  that  in 
this  connection  No.  2493  ranks  the  highest,  with  only  4.7  per  cent 
of  fiber  and  53  per  cent  of  sugar.  In  general  it  may  be  said  that  the 
highest  fiber  contents  are  associated  with  the  lowest  sugar  percentage. 
This  is  shown  by  an  examination  of  the  figures  recorded  for  Nos.  2371 
and  2372,  where  the  crude  fiber  is  13.6  and  15.3,  while  the  correspond- 
ing sugar  percentages  are  21.9  and  20.7. 

It  has  been  stated  that  the  carob  bean  contains  tannin,  which 
might  render  it  undesirable  as  a  feeding  stuff  for  continued  use.  A 
careful  examination  made  of  a  number  of  samples  of  the  ripe  carob 
pod  fails,  however,  to  justify  such  a  statement.  Only  traces  of  tannin 
were  found. 


THE  NUTRITIVE  VALUE  OF  THE  CAROB  BEAN 

The  carob  pods  have  been  extensively  used  for  a  number  of  years 
in  Europe  as  a  feed  for  cattle  and  swine,  also  for  horses,  and  to  a 
limited  extent,  as  a  food  for  man.  It  is  to  be  hoped  that  a  larger 
use  in  this  state  will,  in  the  near  future,  be  made  of  this  valuable 
feeding  stuff.  The  most  desirable  form  in  which  this  could  be  utilized 
is  that  of  a  meal  because  in  such  a  condition  more  nutriment  will  be 
rendered  available  to  the  animal  from  the  seed  than  in  any  other  way. 
The  beans,  however,  as  previously  indicated,  contain  an  appreciable 
percentage  of  gums  which  will  clog  the  ordinary  grinding  machine. 
If,  however,  it  were  possible  to  break  the  beans  and  treat  them  with 
water,  the  treated  product  could  be  dried  and  then  easily  ground  in 
the  ordinary  grinder.  While  such  a  process  would  require  time  and 
labor,  it  would  in  the  end  pay  for  such  effort  on  account  of  the 
increased  amount  of  nutriment  rendered  assimilable  for  the  animal. 
It  goes  without  saying  that  the  water  extract,  rich  in  sugar,  would 
not  be  thrown  away,  but  used  to  moisten  other  roughage  and  thus 
render  it  more  palatable  and  appetizing. 

If,  however,  it  would  not  be  deemed  feasible  to  adopt  the  foregoing 
suggestion,  then,  in  order  to  get  the  best  results,  it  would  be  necessary 
to  treat  the  beans  as  one  would  grain  when  it  is  to  be  "rolled."     In 


446 


UNIVERSITY    OF    CALIFORNIA EXPERIMENT    STATION 


this  way  the  pods  would  be  broken  and  the  seeds  more  or  less  crushed, 
thus  enabling  the  digestive  juices  of  the  animal  to  better  attack  the 
seeds.  The  large  amount  of  sugar  which  some  of  these  varieties 
contain  renders  it  a  very  valuable  food  for  fattening  and  has  been 


Pig.   8. — 2201,  carob  bean  from  Pasadena.     Five-eighths   natural  size.     2202, 
earob  beau  from  Duarte,  very  rich  in  sugar.     Five-eighths  natural  size. 


NUTRITIVE   VALUE    OF    THE    CAROB    BEAN  447 

so  used  in  Europe,  according  to  Potts.  It  must  be  remembered,  how- 
ever, that  in  order  to  get  the  best  results  with  carob  beans  the}^  should 
be  fed  with  some  material  rich  in  protein,  such  as  the  oil  cake  meals, 
linseed,  cocoanut,  soy-bean,  etc. 

In  view  of  the  fact  that  sugar  is  such  an  excellent  source  for  energy 
in  the  animal  body,  particularly  when  work  is  concerned,  it  can  be 
readily  understood  how  valuable  is  this  carob  bean  for  horses  doing 
heavy  work. 

Any  practical  feeding  of  carob  beans,  when  properly  prepared, 
would  take  the  place  of  some  concentrate,  such  as  grain,  but  with  the 
exception  of  those  varieties  high  in  crude  fiber,  it  should  not  be  used 
to  replace  to  any  extent  the  roughage,  for  the  reason  that  only  about 
one-third  of  the  samples  examined  show  high  crude  fiber,  the  remain- 
ing low  and  varying  in  amount  from  that  found  in  rolled  barley  to 
the  quantity  ordinarily  recorded  for  bran.  Just  how  much  should 
be  used  would  depend  entirely  upon  local  conditions,  and  the  kind 
of  animal  being  fed.  For  horses,  as  Pott  states,  as  much  as  6.6  pounds 
per  day  of  carobs  have  been  successfully  used  in  connection  with 
hay  or  other  roughage. 

For  the  cow  it  would  be  necessary  when  using  this  as  a  substitute 
for  part  of  the  grain  to  add  more  of  the  protein  concentrate,  because 
the  carob  pod  is  low  in  protein  as  compared  with  any  of  the  mill 
by-products  which  are  used,  and  successfully  so,  in  the  ration  of  the 
cow.  The  carob  pods  may  also  be  advantageously  incorporated  in 
the  ration  for  swine,  but  it  would  be  best  for  such  animals  to  so  treat 
the  carob  that  the  seed  is  more  or  less  crushed ;  the  sugar  in  the  carob 
lends  itself  admirably  to  the  fattening  of  the  animal. 

Even  if  the  carob  could  be  reduced  easily  to  a  meal,  it  would  not 
be  advisable  to  use  any  large  amount  in  the  mash  for  a  laying  hen, 
because  too  much  sugar  will  eventually  decrease  egg  production.  For 
growing  pullets,  on  the  other  hand,  the  case  is  different  and  much 
more  could  be  used. 

Professor  Woll  at  the  University  Farm  at  Davis,  conducted  a  very 
successful  experiment  in  feeding  carob  pods  to  calves ;  the  object  was 
to  compare  the  nutritive  value  of  carob  pods  with  barley,  for  skim- 
milk  calves.  The  trial  was  continued  for  thirteen  weeks.  The  two 
lots  were  fed  as  follows: 

Lot.  1.     Carob  pods  and  ground  milo,  1 :  1  by  weight. 
Lot.  2.     Ground  barley  and  ground  milo  fed  in  the  same   pro- 
portion. 


448  UNIVERSITY   OF    CALIFORNIA — EXPERIMENT    STATION 

The  calves  received  in  addition  to  other  foods,  0.4  of  a  ponnd  per 
day  of  carob  pods,  while  the  control  lot  received,  in  addition  to  other 
foods,  0.35  of  a  pound  ground  barley.  In  other  words,  the  .4  of  a 
pound  of  carobs  practically  offset  the  .35  of  a  pound  of  ground  barley. 
The  average  gains  in  body  weight  per  day  for  Lot  1  were  1.81  lbs., 
for  Lot  2,  1.7  lbs.  The  calves  relished  the  pods  greatly  and,  as  a  rule, 
ate  them  before  the  milo.  The  carob  used  in  this  experiment  is 
represented  by  analysis  No.  1704,  Table  II,  part  I.  The  foregoing 
emphasizes  the  nutritive  value  of  the  carob  pod  for  growing  calves. 

The  carob  pod  has  been  successfully  used  in  the  fattening  of 
steers,  and  if  conveniences  are  at  hand,  it  is  preferable  to  cook  them, 
although  satisfactory  results  are  obtained  otherwise. 

Owing  to  the  richness  of  the  carob  bean  in  sugar,  it  has  been  sug- 
gested that  it  could  be  utilized  as  human  food.  For  such  purposes 
those  varieties  should  be  selected  which  show  the  minimum  amount 
of  crude  fiber  because  this  ingredient  is  objectionable  as  far  as  human 
food  is  concerned.  A  sample  of  powdered  carob  pod  prepared  in 
New  York  City  was  submitted  to  the  Nutrition  Laboratory.  Upon 
analysis  the  powder  showed  the  following  results : 

Table  I 

Per  cent 

Water  9.76 

Ash 3.24 

Protein  4.55 

Fat 3.85 

Fiber 7.12 

Invert  6.68 

Sucrose 34.65 

Nitrogen-free  extract  other  than  sugar 30.15 

100.00 

It  is  noticed  that  the  total  sugar  percentage  is  upwards  of  41, 
which  is  above  the  average  for  carob  pods  as  recorded  in  Table  II, 
part  II.  The  fiber,  however,  is  only  slightly  below  the  average  for 
this  ingredient.  If  this  material  were  cooked  with  a  cereal,  sugar 
would  not  be  required  in  addition  thereto.  Excellent  use  could  be 
made  of  the  powdered  carob  pod  by  those  who  need  more  roughage 
than  that  supplied  by  the  ordinary  diet. 


NUTRITIVE   VALUE    OF    THE    CAROB    BEAN 


449 


Table  II. — Chemical  Analysis  of  Carob  Bean 


I.     Pods  and  Seeds 


No. 

Water 
Per  cent 

Ash 
Per  cent 

Protein 
Per  cent 

Ether 

Extract 

Per  cent 

Sugars 
Reducing  Sucrose 

Per  cent     Per  cent 

Nitrogen- 
free 
Extract* 
Per  cent 

Crude 
Fiber 

Per  cent 

1704 

11.91 

1.67 

7.96 

1.00 

12.94 

13.96 

44.96 

5.60 

2198 

9.12 

3.46 

5.78 

2.57 

8.88 

16.93 

43.03 

10 .  23 

2199 

11.30 

1.95 

6.15 

3.82 

11.64 

8.77 

45.70 

10.67 

2200 

12.30 

2.63 

5.72 

2.68 

6.00 

18.88 

42.27 

9.52 

2201 

17.68 

2.38 

4.38 

2.79 

18.69 

6.39 

39.56 

8.13 

2202 

10.91 

2.63 

3.26 

2.76 

15.66 

24.66 

32.32 

7.80 

+ 

+ 

19.81 

2.61 

15.22 

1.37 

11.59 

24.51 

43.57 

17.42 

§ 

14.05 

3.26 

5.57 

.34 

3.25 

41.56t 

26.99 

4.98 

Minimum 

9.12 

1.67 

3.26 

1.00 

3.25 

6.39 

26.99 

4.98 

Maximum 

19.81 

3.46 

15.22 

3.82 

18.69 

41.56 

43.57 

17.42 

Average 

13.28 

2.57 

6.75 
II. 

2.17 
Pods 

11.08 

19.44 

39.80 

9.29 

2198 

8.93 

3.44 

3.33 

2.58 

10.44 

19.92 

40.80 

10.56 

2199 

11.04 

1.75 

4.47 

4.02 

13.70 

10.32 

43.48 

11.22 

2200 

12.27 

2.50 

3.77 

2.64 

6.88 

21.70 

40.28 

9.96 

2201 

18.08 

2.39 

3.33 

2.86 

20.54 

7.02 

37.54 

8.24 

2202 

11.14 

2.55 

2.02 

2.76 

17.40 

27.40 

28.96 

7.77 

2367 

7.95 

3.38 

4.12 

3.62 

16.00 

11.82 

42.38 

10.73 

2368 

16.00 

2.48 

4.47 

1.43 

14.44 

17.45 

35.31 

8.42 

2369 

5.60 

3.23 

2.64 

2.72 

8.72 

36.07 

31.38 

9.64 

2370 

8.04 

2.96 

6.65 

3.37 

18.92 

11.37 

37.14 

11.55 

2371 

5.70 

3.87 

3.40 

3.08 

13.04 

8.93 

48.36 

13.62 

2372 

3.70 

3.30 

7.00 

2.78 

13.20 

7.53 

47.18 

15.31 

2493 

8.21 

2.71 

7.18 

.71 

8.36 

43.62 

24.48 

4.73 

2494 

12.50 

2.28 

5.09 

2.08 

5.71 

37.88 

29.49 

4.97 

2727 

7.50 

2.41 

5.00 

2.13 

11.76 

30.89 

37.17 

3.14 

2974 

20.00 

1.93 

4.74 

.80 

5.37 

33.08 

28.08 

6.00 

2975 

24.70 
14.15 

3.00 
3.62 

28.23 
40.63t 

3.25 

4.81 

.22 

28.52 

4.80 

Minimum 

3.70 

1.75 

2.02 

.22 

3.00 

7.02 

24.48 

3.14 

Maximum 

24.70 

3.87 

7.18 

4.02 

20.54 

43.62 

48.36 

15.31 

Average 

11.50 

2.72 

4.50 

2.37 

11.24 

23.17 

36.30 

8.78 

*  Nitrogen-free  extract  other  than  sugar. 
t  Including    dextrines. 
t  Cal.   Exp.   Sta.   Rept.    1903-04,   p.   49. 
§  Conn.   Exp.    Sta.   Rept.    1899,   p.    177. 


450 


UNIVERSITY    OF    CALIFORNIA EXPERIMENT    STATION 


Table  II. —  (Continued) 
II.     Pods,  Calculated  to  Water-free  Basis 


No. 

Ash 
Per  cent 

Protein 
Per  cent 

Ether 
Extract 

Per  cent 

: 

Sugars 
Reducing          Sucrose 

Per  cent           Per  cent 

Nitrogen- 
free 
Extract* 
Per  cent 

Crude 
Fiber 

Per  cen? 

2198 

3.77 

3.66 

2.83 

11.46 

21.88 

44.80 

11.60 

2199 

1.96 

5.05 

4.51 

15.40 

11.60 

48.87 

12.61 

2200 

2.84 

4.32 

3.00 

7.84 

24.75 

45.90 

11.35 

2201 

2.91 

4.07 

3.48 

25.08 

8.57 

45.83 

10.06 

2202 

2.86 

2.27 

3.11 

19.58 

30.85 

32.59 

8.74 

2367 

3.67 

4.37 

3.93 

17.38 

12.95 

46.04 

11.66 

2368 

2.95 

5.32 

1.70 

17.19 

20.78 

42.04 

10.02 

2369 

3.42 

2.80 

2.88 

9.24 

38.20 

33.24 

10.22 

2370 

3.21 

7.23 

3.66 

20.62 

12.38 

40.43 

12.47 

2371 

4.10 

3.60 

3.26 

13.83 

9.46 

51.30 

14.45 

2372 

3.42 

7.27 

2.88 

13.71 

7.82 

49.00 

15.90 

2493 

2.96 

7.72 

.78 

9.12 

47.56 

26.69 

5.17 

2494 

2.60 

5.81 

2.37 

6.53 

43.30 

33.71 

5.68 

2727 

2.60 

5.40 

2.30 

12.72 

33.40 

40.18 

3.40 

2974 

2.41 

5.92 

1.00 

6.70 

41.35 

35.12 

7.50 

2975 

3.77 

5.60 

.26 

3.98 
4.20 

37.49 

47.32f 

33.25 

5.60 

Minimum 

1.96 

2.27 

.26 

3.98 

7.82 

26.69 

3.40 

Maximum 

4.10 

7.72 

4.51 

25.07 

47.56 

51.30 

15.90 

Average 

3.09 

5.03 

2.62 

12.61 

26.45 

40.56 

9.78 

III. 

Seeds 

No. 

Water 
Per  cent 

Ash 
Per  cent 

Protein 
Per  cent 

Ether 
Extract 
Per  cent 

Nitrogen-free 
Extract 
Per  cent 

Crude 

Fiber 

Per  cent 

2198 

10. 

20 

3 

60 

19 

.69 

2.51 

55.66 

8.34 

2199 

12.76 

3 

.08 

15 

.67 

2.68 

58.24 

7.57 

2200 

12. 

11 

3 

.49 

19.08 

3.06 

55.36 

6.90 

2201 

13. 

63 

2 

.32 

14.86 

2.13 

59.99 

7.07 

2202 

8.89 

3 

.36 

14 

.44 

2.78 

62.54 

7.99 

§ 

12. 

84 

3 

.27 

15 

.00 

1.83 

59.90 

7.16 

Minimum 

8. 

89 

2 

32 

14 

.44 

1.83 

55.66 

6.90 

Maximum 

13. 

63 

3 

60 

19 

.69 

3.06 

62.54 

8.34 

Average 

11. 

74 

3 

.18 

16 

.46 

2.50 

58.61 

7.50 

*  Nitrogen-free  extract  other  than  sugar. 

t  Including    dextrines. 

§  Conn.   Exp.    Sta.   Rept.    1899,   p.    177. 


NUTRITIVE    VALUE    OF    THE    CAROB    BEAN  451 


PAETTAL  BIBLIOGEAPHY  OF  THE  CAEOB  TEEE 

185-1  Browne,  D.  J.  Carob  seeds  imported  from  Spain.  Eeport  of  the  United 
States  Commissioner  of  Patents  for  1854,  p.  xxvii. 

1859  Unger,  F.  The  carob  as  a  food.  Eeport  of  the  U.  S.  Commissioner  of 
Patents  for  1859,  p.  332. 

1859     Volger,  E.     The  carob  in  Spain.     Ibid.,  p.  563. 

1859     Carob  seeds  from  Palestine.     Ibid.,  p.  19. 

1859  Parsons,  S.  B.     The  carob  in  southern  Europe.     Ibid.,  pp.  100,  118. 

1860  Clemson,  T.  G.     Carob  plants  for  distribution.     Eeport  of  the  U.  S.  Com- 

missioner of  Patents  for  1860,  p.  32. 

1876     De  Breuil,  M.  A.     The  carob  tree.     Culture  des  Arbres,  pp.  653-656. 

1878  Dwindle,  C.  H.  The  carob.  The  Transactions  of  the  California  State 
Agricultural  Society  during  the  year  1877,  p.  158. 

1881  Klee,  W.  G.  The  carob  tree  at  Berkeley.  The  Third  Eeport  of  the  College 
of  Agriculture,  University  of  California,  for  1880,  p.  66. 

1883  Klee,  W.  G.  The  carob  tree  on  dry,  rocky  hills.  The  Fourth  Eeport  of 
the  College  of  Agriculture,  University  of  California  for  1882,  p.  107. 

1883     Bernays,  L.  A.     The  carob.     Cultural  Industries  for  Queensland,  pp.  25-27. 

1881  Klee,  W.  G.  The  carob.  The  Fifth  Eeport  of  the  College  of  Agriculture, 
University  of  California,  pp.  100-102. 

1887  Klee,  W.  G.  Eeports  on  the  carob.  Eeport  of  the  College  of  Agriculture, 
University  of  California  for  1885-86,  pp.  108,  109. 

1891  Eeasoner,  P.  W.  Condition  of  the  carob  in  Florida  in  1887.  Bulletin  I, 
Division  of  Pomology,  U.  S.  Department  of  Agriculture,  pp.  87,  88. 

1891  Klee,  W.  G.  Condition  of  the  carob  in  California  in  1887.  Ibid.,  pp.  143, 
144. 

1891  Shinn,  C.  H.  The  carob  in  various  parts  of  California.  The  Eleventh 
Eeport  of  the  Work  of  the  Agricultural  Experiment  Station,  University 
of  California  for  1890,  p.  230. 

1895     von  Mueller,  F.     The  carob.     Select  Extra-tropical  Plants,  p.  114. 

1895  Franceschi,  F.     The  carob.     Santa  Barbara  Exotic  Flora,  p.  31. 

1896  Shinn,   C.   H.     The  carob   on  alkali  land.     The   Thirteenth   Eeport   of  the 

Work  of  the  Agricultural  Experiment  Station,  University  of  California, 
for  1894-95,  p.  419. 

1898  Shinn,  C.  H.     The  carob  at  the  Substations.     The  Eeport  of  the  Work  of 

the  Agricultural  Experiment  Station,  University  of  California,  for  1895- 
96,  1896-97,  pp.  323,  409. 

1899  Win  ton,  A.  L.     Analysis,  Twenty-third  Annual  Eeport  of  the  Connecticut 

Agricultural  Experiment  Station,  p.  177. 

1902  Gennadius,  P.  The  carob  tree.  Circular  printed  at  the  Government  Print- 
ing Office,  Nicosia,  Cyprus. 

1902  de  Candolle,  A.  The  history  of  the  carob.  Origin  of  Cultivated  Plants, 
pp.  334-338. 


452  UNIVERSITY    OF    CALIFORNIA EXPERIMENT    STATION 

1904  Jaffa,  M.  E.  Analysis  of  the  earob  bean.  The  Twenty-second  Eeport  of 
the  Agricultural  Experiment  Station,  University  of  California,  for  1903- 
04,  p.  49. 

1910  Aaronsohn,   A.     The   carob   in   Palestine.     Bulletin   180,   Bureau   of   Plant 

Industry,  U.   S.  Department  of  Agriculture,  pp.  27,  28. 

1911  Morgan,  H.  H.     Alcohol  from  the  carob  bean.     Journal  of  Industrial  and 

Engineering  Chemistry,  vol.  3,  p.  139. 

1913  Aaronsohn,   A.     Possibilities   of   the    carob.     Monthly   Bulletin,    California 

State  Commission  of  Horticulture,  vol.  2,  p.  438. 

1914  Kixford,  G.  P.     The  carob.     The  Standard  Encyclopedia  of  Horticulture, 

vol.  2,  pp.  717,  718. 

The  carob.     California  Farm  and  Home,  July  19,  1914. 
The  carob  in  Santa  Barbara  County.     California  Cultivator, 
452. 

The  carob  tree  in  California.     California  Home  and  Farmer, 
October  15,   1916. 

1916  Beers,  C.  W.  The  carob.  Monthly  Bulletin,  California  State  Commission 
of  Horticulture,  vol.  5,  pp.  282-286. 

1916  Bobertson,  W.  H.  A  new  Argentine  Dye  Material.  U.  S.  Commerce 
Eeports,  No.  276,  Nov.  23,  1916,  p.  731. 

1916  Battiato,  F.  The  carob  and  its  culture.  II  Carrubo  Coltivato  Razional- 
mente,  Catania,  pp.   1-103,  fig.   1. 

1916  Woll,  F.  W.,  and  Voorhies,  E.  C.  Carob  pods  for  calf  feed.  Bulletin  271, 
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1919  Armstrong,  J.  S.  The  carob,  a  wonderful  tree.  Orchard  and  Farm,  Feb., 
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1914 

Beers,  C.  W. 

1914 

Beers,  C.  W. 

vol.  42,  p 

1916 

Beers,  C.  W. 

